Paella de Pescados Y Mariscos Seafood Paella Recipe

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Ingredients

5 Tbsp Spanish Olive Oil

1/2 cup finely chopped onion

1/4 cup chopped garlic

1 cup San Marzano Tomatoes, drained and pureed

1/2 pound cod fillet, or other firm white-fleshed fish, cut in cubes

4 whole squid bodies, cleaned and cut into rings

1/4 cup dry white wine

3 to 4 cups fish stock made from Place de Fruit de Mer Gold

1 pinch saffron

1 bay leaf

1 tbsp sea salt

1 1/2 cups Bomba or Valencia rice

1/2 lb mussels, scrubbed and debearded

1/2 lb large shrimp, peeled and deveined

equipment:
12 inch paella pan

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Glace de Fruits de Mer - Classic Seafood Stock - small

$7.95

Paella Bomba Rice - Matiz

$12.95

Organic Moroccan Saffron - 1 gram

$18.95

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Directions

Paella de Pescados Y Mariscos

Seafood Paella
serves 4 to 6

instructions:

#1: Heat a 12-inch paella pan over medium-high heat. Add 3 tbsp oil, then the onions and cook, stirring frequently, until the onions are softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

#2: Stir in the garlic and cook until fragrant, about 1 minute. Stir in the grated tomatoes and cook, stirring frequently, until the tomatoes have lost most of their moisture and the mixture is reduced to about one-fourth cup, 8 to 10 minutes. Remove from heat and place in a small bowl. Wipe the pan.

#3:

#4: Return the pan to medium-high heat. When the pan is hot, add the remaining oil, then the cod and squid. Sear the fish, stirring frequently, about 1 minute.

Reduce the heat to medium and add the tomato onion mixture back to the pan. Cook, stirring with the fish to blend the flavors, for 3 minutes.

#5: Add the wine, stirring to remove any bits of flavoring from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute.

#6: Stir in the fish stock, then add the saffron and bay leaf. Season with salt.

#7: Spread the rice evenly in the pan. The rice should be completely submerged: if not, add more broth to the pan. Do not stir the rice.

Bring the mixture to a boil over high heat, the reduce the heat to a gentle simmer.

Arrange the mussels and shrimp over the rice and continue to cook, being careful not to break the film that forms on the surface of the rice or the rice will not cook evenly.

Rotate the pas as needed so the paella cooks evenly. Cook until the liquid is mostly absorbed by the rice, the shrimp are firm and opaque and the mussels have opened, about 15 minutes.

Remove from heat.

#8: Cover the pan loosely with clean dish towel and rest for at least 10 minutes before serving at room temperature.

Note: To prepare the fish stock, bring 4 cups of water to a simmer. Whisk in 1.5 oz of Glace de Fruit de Mer Gold. Stir until completely dissolved. Keep warm.